Pan-Seared Lemon Herb Chicken

Name: Pan-Seared Lemon Herb Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, pounded to 1/2-inch thickness); 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.75 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 2 tablespoon olive oil (divided); 2 zucchinis (medium, spiralized into noodles or cut into thin strips); 4 ounce green beans (trimmed); 2 clove garlic (minced); 1 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped)

Tender chicken breasts seared to perfection with vibrant lemon and dried herbs, served alongside light zucchini noodles and crisp steamed green beans for a refreshing, low-carb meal.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.01/serving

Dietary

Low-Carb
Nut-Free
Soy-Free
Dairy-Free
Gluten-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, pounded to 1/2-inch thickness)
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.75 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
2 tablespoon olive oil (divided)
2 zucchinis (medium, spiralized into noodles or cut into thin strips)
4 ounce green beans (trimmed)
2 clove garlic (minced)
1 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)

Instructions

Pat chicken breasts dry with paper towels. Season chicken with 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, or until internal temperature reaches 165°F. Remove chicken from skillet and set aside.
Add green beans to the same skillet with 1/4 cup water, cover, and steam for 3-5 minutes, until crisp-tender. Remove green beans and set aside with chicken.
Add remaining 1 tablespoon olive oil to the skillet. Add zucchini noodles and minced garlic; cook for 2-3 minutes, tossing occasionally, until zucchini is tender-crisp.
Return chicken and green beans to the skillet. Stir in remaining 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, fresh lemon juice, and chopped fresh parsley. Toss to combine and heat through for 1 minute.
Serve immediately, arranging chicken over zucchini noodles with green beans on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the zucchini.

Nutrition (per serving)

Calories: 280
Protein: 38.5 g
Carbohydrates: 10.3 g
Fat: 9.5 g
Fiber: 2.9 g
Sodium: 580 mg
Saturated Fat: 1.5 g
Sugar: 3.4 g
Cholesterol: 105 mg